A simple dessert for any occasion.
Ingredients:
- 250 ml strong brewed coffee
- 50 ml Malibu coconut liqueur
- 1 cup blueberries
- 4 egg yolks (at room temperature)
- 4 tablespoons granulated sugar or powdered sugar
- 250 g mascarpone cheese (chilled)
- 100 – 150 g ladyfinger biscuits
For garnish:
- cocoa powder
- basil
Preparation:
Prepare the coffee, pour it into a deep plate, and mix with the coconut liqueur. Let it cool. Rinse the blueberries briefly and pat dry.
Place the egg yolks in a bowl (preferably metal), add the sugar, and beat with a mixer on high speed until fluffy and pale, about 8 minutes.
Reduce the speed to medium and gradually add the mascarpone cheese, one tablespoon at a time, while continuing to beat.
Dip the ladyfinger biscuits in the coffee mixture and arrange them on the bottom of serving cups or a single dish (use half of the biscuits).
Cover with half of the mascarpone mixture and sprinkle with half of the blueberries. Arrange the second layer of biscuits and mascarpone.
Chill in the refrigerator for about 2 – 3 hours until set. It can be prepared a day in advance.
Before serving, dust with cocoa powder and garnish with blueberries and basil.
